Cream Cheese, Shiitake and Pistachio Terrine

In a sauté pan, heat olive oil; Briefly sauté garlic and shallots. Add mushrooms, sage, oregano, salt and pepper. Cook for 5 minutes, until most of the liquid from the mushrooms evaporates. Place cooked mushroom mixture in a bowl to cool slightly. In a blender, puree the cheese and eggs. Add the cheese mixture to the mushroom mixture. Add the bread crumbs, soy sauce and pistachios; mix well. Place into an oiled terrine pan or small loaf pan. Bake, covered, at 350°F (175°C) for 45 minutes. Uncover; bake approximately 15 minutes more, until set. Remove terrine only after pans have cooled. Serve chilled or at room temperature.